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I received a Takeda nakiri in trade and have to tell y'all how much I love this knife. It's great for vegetable prep at home and wife-friendly too.

I can hardly put it down!

Totally recommend that you should add one to your kit, if you don't know what to buy next.

Your thoughts?

I have a Takeda too, which I love. It helps it was the second nice knife I got, after my Watanabe petty. Emotional attachment.

Originally Posted by ajhuff

I have one but rarely use mine in favor of a gyuto. I can't see any advantage. But maybe I don't use it correctly? Do you use a nakiri differently or are there special techniques used with one?

-AJ

When I'm looking at a board full of veg that needs chopping, I go for the nakiri. If I'm looking at a board full of stuff that needs slicing, I go for the gyuto. So if I'm setting out to do a rustic soup or a stir-fry, it's usually the knife I'll choose. The added weight and straighter blade makes things a little quicker and easier if all you need to do is break stuff up. I take it over an actual cleaver because it's easier to handle for the occasional finer cut and probably moreso because I have no history or experience with cleavers, so there's little draw. Plus I worry I would cut off a finger. But it fills the role for me that I imagine a cleaver might for others, other than dealing with proteins. I also like that they take up less board real estate than a gyuto does, just because they're a little shorter. This matters to me when I do all the prep for a stir fry in my limited kitchen.

Admittedly, it is a toy. But so is pretty much everything other than a gyuto except for maybe a bread knife.

I too prefer Takeda's nakiri over Watanabe's. It just feels better to me. I still hang on to the Watanabe because I don't actually dislike it ... there's still room for it around here (or actually, at a totally different location, but it's still all good!)